Introduction of Yejasuefi Coffee grading system in Yegashefi Coffee producing area of Ethiopia

When it comes to sour coffee, the first thing that comes to mind in front of the street is Yega Xuefei. Unlike traditional black coffee, the fresh and sour fruit and elegant floral aroma are impressive. In the daily bean list baked on Qianjie Street, there are at least three types of Yega Chevy Coffee to choose from, including Fruit Tintin Cooperative, Sun Red Cherry and washed Yejia Chefe ration beans.

Is Yejia Xuefei a producing area or a variety?

Strictly speaking, Yega Xuefei is a by-product area in Ethiopia's Sidamo province, located northwest of Sidamo. Later, because the coffee produced here has a unique flavor and is famous all over the world, it is independent and has its own school. In order to promote the development of coffee industry, the Ethiopian government registered three typical flavors of coffee producing areas (including Yirgacheffee ®) as commercial trademarks in 2004, and established the Ethiopian Commodity Exchange (ECX) in 2008. Coffee is one of the commodities auctioned by the exchange. The government classifies the quality and flavor of the country's exported coffee. Ensure that buyers can buy coffee beans with specific flavor types. Yega Chefe-flavored producers include Yirgacheffe, Wenago, Gelena Abaya and Kochere.

However, not all coffee from these four administrative regions can be sold in the name of "Yega Sheffei Flavor", because it needs to go through the flavor certification and grading of the Ethiopian government to confirm that it has "Yega Sheffei Flavor". Before you can use this trademark. The three Yejashefi coffee beans mentioned above on the front street all have the flavor spectrum of Yega Chefe. The so-called "Yejia Xuefei flavor" is to have a unique citrus, lemon fruit flavor, but also with the aroma of jasmine, fresh and bright flowers and fruits, but also has a clear layer of sour taste, clean and no miscellaneous feeling. The rich and even taste is a fascinating feature of Yega Xuefei and is known as the representative of fine African coffee. Qianjie believes that it is largely due to the citation of washing technology that gives Yega Xuefei such a distinct style.

The characteristics of washing Yejia Xuefei

The post-processing of coffee beans is a professional technology. the so-called farmers who specialize in the art industry and know how to grow coffee do not necessarily know how to handle raw coffee beans. The processing procedure of fine coffee is tedious and delicate, which often requires "high capital" equipment to be put into production monitoring. Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water, so the production cost is higher. Also because the multiple links of washing not only greatly reduce the defect rate of coffee, but also win Yega Xuefei fresh citrus tone and elegant white flower aroma, the overall flavor is bright, delicate and clean, so it is widely praised.

How are Ethiopian coffee beans graded?

Since 2009, the Ethiopian government has launched the ECX boutique coffee trading classification system, which is first divided into two categories according to the treatment of raw coffee beans. Yega Xuefei can be divided into two types: sun exposure and water washing. Then divided according to the number of defects and cup test performance, in the Ethiopian coffee grading system, starting with G, divided into five grades, the smaller the number, the higher the grade, so G1 is the highest grade. The G1 level requires no more than 3 defective beans per 300 grams of raw beans, while the G2 level allows 4-12 defective beans per 300 grams of raw beans. Due to manual selection before and after baking, the gap between G1 and G2 defective beans in the state of ripe beans will also be narrowed, so the G2 grade Yega Xuefei is also a very cost-effective coffee bean.

Qianjie launched Yega Xuefei rations beans are washed and medium-light baking, belonging to the G2 grade, with the classic Ye Jia Xuefei flavor, suitable for hand flushing, cold extraction, French kettle and other ways of cooking. Qianjie's rations bean series allows friends who have just come into contact with coffee circles to taste the basic flavor of the producing area at an affordable price, and the design of small packages can also avoid endless waste. If you want to taste the classic aroma of Yega Chuefei, Qianjie thinks the black coffee extracted by hand is the best.

The flavor and taste of hand-washed Yega Chuefei coffee

Filter cup: V60

Water temperature: 92-93 ℃ powder quantity: 15g powder-water ratio: 1:15 Grinding degree: fine sugar size (sieve bowl 20 to 78%)

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes. After the coffee in the filter cup flows into the next pot, remove the filter cup, then shake and share the coffee liquid in the pot evenly, and you can taste the flavor of Yega Xuefei from the high temperature.

After the washed Yejiaxuefei coffee beans are ground into powder, you can smell the fragrance of honey and jasmine. After hot water is injected into the current street, it begins to give off a hint of berry flavor. The entrance of the black coffee is bright lemon, citrus and green tea. With the change of temperature, there are raspberry, cream, sugar cane aftertaste, sweet obvious, taste clean and sweet.

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